BBQ – Cheffing Around

HEAD CHEF & SOUS CHEF EXCHANGE HOTEL, GAWLER, S.A.

August 7, 2026 adrian

HEAD CHEF & SOUS CHEF, EXCHANGE HOTEL, GAWLER, S.A.

$95K HEAD CHEF

$85K SOUS CHEF

The wonderful Exchange Hotel in Gawler is looking for a hands-on, commercially minded Head Chef and Sous chef to lead the kitchen at Murray’s BBQ & Bar, an established American BBQ and modern pub food venue.

This is not a quiet kitchen role. They are looking for leaders who can take ownership, steady the team, drive consistency and help shape the next stage of their food business.

Murray’s BBQ & Bar is known for smoked meats, pub classics, weekly specials, group bookings, functions and local hospitality. The right persons will enjoy leading a real pub kitchen with personality, pace and opportunity.

Key priorities for the Head Chef/Sous Chef role:

Lead and stabilise the kitchen team immediately.
Maintain and improve consistency across Murray’s BBQ & Bar, pub classics, specials, functions and events.
Build a stronger kitchen culture around accountability, prep discipline, service standards and communication.
Work with ownership on menu direction, food GP, labour control, ordering and waste reduction.
Mentor and help recruit the Sous Chef and broader kitchen team.
Bring calm leadership to a busy outer-suburban hotel environment.

The ideal candidate would have:

Proven Head Chef or strong senior Sous Chef experience in a busy pub, hotel, bistro or large-format hospitality venue.
Strong people leadership skills.
Commercial understanding of food cost, labour, prep systems and kitchen profitability.
Ability to work in a practical, hands-on kitchen — not someone who only wants a “creative chef” title.
Experience with smoked meats, grill, pub food, functions or high-volume casual dining would be highly regarded.
Strong communication with front-of-house and management.
No sponsorship available sorry.

For more information www.exchangehotelgawler.com.au

To apply, please forward your current resume with 3 current referees and a cover letter introducing yourself please, to adrian@cheffingaround.com.au or ring Adrian Grant on 0401 641 918 for more information.

Good luck!

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Smokey BBQ Pork Ribs

January 11, 2016 adrian

Smokey BBQ Pork Ribs

Summer in Australia means one thing..BBQS! So i thought i would share my favorite recipe for the BBQ.
This recipe is for 2 people and can be multiplied by the number of guests you have.
Can replace Smokey BBQ sauce with a good quality cherry plum sauce for a sweeter flavor or just experiment with your favorite flavors to make your own baste sensation!
Serve with a saffron pilaf rice and tossed salad for a satisfying and tasty BBQ meal for all the family!

INGREDIENTS

2 PORK RIB RACKS
250ML OF A GOOD QUALITY SMOKEY BBQ SAUCE
150ML OF TOMATO SAUCE
1/2 TEASPOON OF WORCESTERSHIRE SAUCE
A GOOD PINCH OF CURRY POWDER
2 TABLESPOONS OF HONEY
2 TABLESPOONS OF HP SAUCE

METHOD:

1.Bring pork ribs to the boil, starting with cold water and pour off water once brought to the boil.
2. Refill with cold water and boil gently for approx 40 minutes till tender ( bone will give a little once ready)
3. Blanch ribs by leaving under running cold water for 15 minutes till cool.Drain and refrigerate till needed.
4.To make basting sauce, mix all together in a medium sized mixing bowl.
5. Pre-Heat BBQ for 10 minutes till hot before placing ribs on grill.
6.Place ribs on BBQ grill and brush baste liberally on ribs with a pastry brush.
7.Once slightly marked by the grill, turn ribs over and baste other side.
8.Keep repeating this process, until the ribs are nicely charred or all baste has been absorbed by the ribs.
9. Remove from BBQ and slice ribs between ribs sections with a sharp knife on a chopping board and serve!

PICTURE COMING SOON!

Uncategorized baste, BBQ, deliscious, family, pork, recipe, rib, ribs, smokey, tasty